Seasonal Recipe: Cheesy Butternut Squash

I improvised a recipe for dinner yesterday, and it turned out so delicious that I’m going to add it to my regular food repertoire!

1 2-3 lb. butternut squash (yay for seasonal foods!)

drizzle of olive oil

2 tbs. grassfed butter

1/2-1 cup grated cheese (I used a pre-grated blend of cheddar and mozarella and it was awesome)

4 scallions, chopped

dash of Herbs de Provence

Preheat oven to 400.

Peel and de-seed the squash and then cut it into bite-sized cubes. I only cooked half of the squash because it was dinner for just me and it was plenty for two meals!

Place cubes in a baking dish and drizzle with olive oil and salt to taste.

Bake for 30 minutes, then pull out the dish, stir the squash, and add the scallions, butter (cut into small chunks), Herbs de Provence, and cheese. I added about 1/4 cup of cheese, mixed everything in, and then put another 1/4 cup on top.

Bake for 10 more minutes, so until the squash is soft and the cheese is melted and bubbly.

This dish tastes great with broccoli and on top of polenta!

Enjoy this easy fall meal!


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